Cream of Mushroom Soup

Overview

Common soups require flour to be fried into a paste with butter and added to the soup to give it a thick feel. I thought the calories were too high, so I used yam instead of butter batter and milk instead of light cream. You can make creamy mushroom soup with just a little butter. It tastes good and won’t make you fat.

Tags

• soups
• western food
• lunch
• dinner
• butter
• mushroom
• onions
• pure milk
• toast slices
• yam
• black pepper
• salt

Ingredients

Steps

1. 1 Peel the yams, wash them, and steam them in a pot.

   

2. 2 Put the yam into a food processor, add an appropriate amount of pure milk according to your preferred consistency, and beat into a fine paste.

   

3. 3 Remove stems from mushrooms, wash and slice.

   

4. 4 Wash the onions and chop them finely.

   

5. 5 Melt 10 grams of butter in the pot.

   

6. 6 Add chopped onions and saute until fragrant.

   

7. 7 Add mushrooms and stir-fry.

   

8. 8 After the mushrooms are fried, add the yam paste and stir evenly.

   

9. 9 After boiling, add salt and black pepper to taste.

   

10. 10 Cut the toast slices into cubes and put them in the middle layer of the oven at 150 degrees Celsius and bake for about 5 minutes.

    

11. 11 Pour the mushroom soup into a bowl and top with a few croutons.